Crock Pot Hashbrowns
From Hannah Reed
1 bag shredded hashbrowns that have thawed over night (I usually leave them on the counter for a few hours and then refrigerate over night)
1 8oz bag of cheddar cheese
1/4 cup soft/melted butter
1 can cream of chicken soup
Salt and Pepper to taste (I usually don't add either- the soup and cheese make it salty enough for me)
Mix together soup, butter, and some cheese. Add hashbrowns to mix. Put in crockpot, top with cheese. Bake for 3-4 hours.
It's helpful to either spray the crockpot with Pam or coat it with butter so you don't have a nasty mess to clean up.